I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.
While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you'd like). In "I'm Just Here for the Food," Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef's mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef's mixture was about 500%! It will take a little time to mix these, but if you do, you'll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.
Griff's Cajun Bourbon Grilled Chicken
Ingredients:
4 to 6 boneless and skinless chicken breasts
1 cup bourbon
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
3 cloves minced garlic
2 to 3 tbsp. Griff’s American Creole Seasoning Mix (see below)
Instructions:
Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff’s American Creole Seasoning Mix (see below). Makes 4 to 6 servings.
Griff's American Creole Seasoning Mix
Ingredients:
4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry’s® seasoned pepper (or black pepper)
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves
Instructions:
Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)
Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com
Article Source: http://EzineArticles.com/?expert=Lee_Griffith
Sunday, October 28, 2007
How to Make a Cajun Roux
The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced ‘rue’). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.
The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.
Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.
Ingredients:
1 cup vegetable oil
1 cup all-purpose flower
Preparation:
Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.
Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead - cover, refrigerate and use within 1 week.
(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts.
(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.)
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn.
Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.
Copyright ©2005 Janice Faulk Duplantis
<><> Terms of Reprint and Publication Rules <><>
This article is available for reprint at no charge. The requirements for publishing this article are: (1) You must leave the article and resource box unedited. (2) You are not allowed to change the context of the article in any way. Paragraph breaks must be retained where the author has placed them. (3) If you post this article on a website, you must set any URL's in the body of the article and most especially in the Author's Resource Box as hyperlinks. A courtesy copy of your publication would be appreciated. Email to: bedrockpress-jfd@yahoo.com
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Duplantis
The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced ‘rue’). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.
The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.
Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.
Ingredients:
1 cup vegetable oil
1 cup all-purpose flower
Preparation:
Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.
Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead - cover, refrigerate and use within 1 week.
(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts.
(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.)
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn.
Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.
Copyright ©2005 Janice Faulk Duplantis
<><> Terms of Reprint and Publication Rules <><>
This article is available for reprint at no charge. The requirements for publishing this article are: (1) You must leave the article and resource box unedited. (2) You are not allowed to change the context of the article in any way. Paragraph breaks must be retained where the author has placed them. (3) If you post this article on a website, you must set any URL's in the body of the article and most especially in the Author's Resource Box as hyperlinks. A courtesy copy of your publication would be appreciated. Email to: bedrockpress-jfd@yahoo.com
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Duplantis
Cooking Cajun Food
Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.
One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.
I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. These can also be found on the Internet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.
Once you have the ingredients, it's time to let a little dixie land jazz blare from your stereo in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed - much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.
--
Bobby Ivie is the owner of http://EasyRecipeSite.com, http://BestHotelRatings.com, http://BestRestaurantRatings.com This article may be reprinted as long as the resource box stays intact.
--
Article Source: http://EzineArticles.com/?expert=Bobby_Ivie
One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.
I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. These can also be found on the Internet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.
Once you have the ingredients, it's time to let a little dixie land jazz blare from your stereo in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed - much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.
--
Bobby Ivie is the owner of http://EasyRecipeSite.com, http://BestHotelRatings.com, http://BestRestaurantRatings.com This article may be reprinted as long as the resource box stays intact.
--
Article Source: http://EzineArticles.com/?expert=Bobby_Ivie
Southern Cooking - Spice Up Your Dishes With This New Concept
Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding “spicy” to my Southern dishes has me a little pleasantly surprised.
I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any.
You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it's own. It's not what I would call traditional Southern food. I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy.
So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?”
I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything Southern" is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings...but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website).
I have tried many of the store-brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic!
It's called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here's how to make your own.
Ingredients:
* 6 large jalapeno peppers (fresh is better, but you can use bottled)
* 6 garlic cloves
* 1 small onion
* 2 cups apple cider vinegar
* 1/4 cup chopped cilantro
* 2 teaspoons salt
* juice of 2 limes
* 1 teaspoon black pepper
Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.
Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice. When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.
Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.
If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce.
Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint.
Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.
This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better... because it's fresh. And, you made it yourself.
I put a bottle of this sauce on the table for every meal, including breakfast (it's great on an omelet). Actually, it's good on everything. I haven't tried ice cream yet, but ...hummmm.
Ken Miller is a free lance writer and webmaster for olsouthrecipes.com, Ol South Recipes, where you can find recipes for the most popular, authenic Southern dishes like fried chicken, fried okra, biscuits and gravy, cornbread and many more. Oh, and they are all free.
Article Source: http://EzineArticles.com/?expert=Ken_Miller
I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any.
You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it's own. It's not what I would call traditional Southern food. I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy.
So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?”
I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything Southern" is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings...but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website).
I have tried many of the store-brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic!
It's called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here's how to make your own.
Ingredients:
* 6 large jalapeno peppers (fresh is better, but you can use bottled)
* 6 garlic cloves
* 1 small onion
* 2 cups apple cider vinegar
* 1/4 cup chopped cilantro
* 2 teaspoons salt
* juice of 2 limes
* 1 teaspoon black pepper
Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.
Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice. When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.
Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.
If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce.
Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint.
Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.
This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better... because it's fresh. And, you made it yourself.
I put a bottle of this sauce on the table for every meal, including breakfast (it's great on an omelet). Actually, it's good on everything. I haven't tried ice cream yet, but ...hummmm.
Ken Miller is a free lance writer and webmaster for olsouthrecipes.com, Ol South Recipes, where you can find recipes for the most popular, authenic Southern dishes like fried chicken, fried okra, biscuits and gravy, cornbread and many more. Oh, and they are all free.
Article Source: http://EzineArticles.com/?expert=Ken_Miller
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